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Bacon, Egg & Spinach Pie
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Bacon, Egg & Spinach Pie

By sophie_lou (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus 30 minutes chilling time for the pastry
  • Easy
  • Serves 4
A lovely mid week dinner, simple but very delicious!


For the shortcrust pastry

  • 250g plain flour
  • 150g butter- cubed
  • 1 egg yolk
  • a drop of water

For the filling

  • 450g spinach
  • 6 rashers bacon
  • 1 onion, chopped

6 eggs, beaten, plus 1 egg for egg wash

  • a knob of Butter


  • STEP 1
    Process the flour and butter together until you have a crumb consistency (a few seconds should do it).
  • STEP 2
    Add the water and egg yolk and process again until it combines. Use your hands to work it into a ball, wrap in clingfilm and let it rest in the fridge for 30mins.
  • STEP 3
    Preheat the oven to 180C/fan 160/ gas 4.
  • STEP 4
    Wilt the spinach in a frying pan with a couple of tablespoons of water, this should only take a minute or so. Drain and squeeze all the green juices from the spinach- you want this to be as dry as you can make it.
  • STEP 5
    Cook the bacon and onion together until they are both golden. Combine this lovely mixture with the spinach in a large bowl. Add in your eggs and swirl the mixture together adding a generous pinch of salt and pepper
  • STEP 6
    Get the pastry from the fridge. Roll 2/3 of the pastry out on to a floured surface, line a 23cm fluted pie dish with the pastry and cut of any excess. Brush a little of the egg wash around the side of the pastry.
  • STEP 7
    Roll out the remaining pastry out and cover your pie. Pinch the sides together to form a seal. Brush the top of the pastry with a liberal helping of egg wash.
  • STEP 8
    Pop this beauty into the oven and bake for 50 minutes to 1 hour or until golden brown.

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